Cakes & Cupcakes

Chiffon Cake

rpic_20170418160524_lg

Prep Time: 20 Minutes

Total Time: 1 Hour 15 Minutes

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Ingredients

  • 2 1/4 C. cake flour, sifted
  • 1 1/2 C. sugar
  • 3 tsp. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • 1/2 C. Crisco® Pure Vegetable Oil
  • 6 egg yolks
  • 3/4 C. cold water
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 2 tsp. lemon rind, grated
  • 6 egg whites
  • 1/2 tsp. Spice Islands® Cream of Tartar

Directions

  1. Preheat oven to 325° F.
  2. In large mixing bowl, mix together flour, sugar, baking powder and salt. Add oil, egg yolks, water, vanilla extract and grated lemon rind. Beat for two minutes or until smooth.
  3. In a separate mixing bowl, mix egg whites and cream of tartar until stiff.
  4. Gently fold into batter with spatula until just blended. Pour into an ungreased 10-inch tube pan.
  5. Bake at 325° F for 55 minutes or until done.
  6. Remove from oven and invert pan for cake to cool.

Chiffon Cake

rpic_20170418160524_lg

Prep Time: 20 Minutes

Total Time: 1 Hour 15 Minutes

Ingredients

  • 2 1/4 C. cake flour, sifted
  • 1 1/2 C. sugar
  • 3 tsp. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • 1/2 C. Crisco® Pure Vegetable Oil
  • 6 egg yolks
  • 3/4 C. cold water
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 2 tsp. lemon rind, grated
  • 6 egg whites
  • 1/2 tsp. Spice Islands® Cream of Tartar

Directions

  1. Preheat oven to 325° F.
  2. In large mixing bowl, mix together flour, sugar, baking powder and salt. Add oil, egg yolks, water, vanilla extract and grated lemon rind. Beat for two minutes or until smooth.
  3. In a separate mixing bowl, mix egg whites and cream of tartar until stiff.
  4. Gently fold into batter with spatula until just blended. Pour into an ungreased 10-inch tube pan.
  5. Bake at 325° F for 55 minutes or until done.
  6. Remove from oven and invert pan for cake to cool.

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